Raspberry coconut slice

Come afternoon-tea time, nothing will compare to this timeless, classic baked slice. It’s a guaranteed crowd pleaser!


  • 100g butter, softened
  • ¾ cup caster sugar
  • 3 eggs
  • ¾ cup plain flour
  • ½ cup self-raising flour
  • ⅓ cup buttermilk
  • ⅔ cup raspberry jam
  • 1 cup desiccated coconut
  • ¾ cup shredded coconut 


1. Preheat oven to 180°C/160°C fan-forced. Grease a three-cm-deep, 20cm by 30cm slice pan. Line with baking paper, allowing two-cm overhang on all sides.

2. Using an electric mixer, beat butter and half a cup sugar until light and fluffy. Add one egg. Beat until combined. Sift flours into mixture. Stir to combine. Stir in buttermilk.

3. Press mixture into base of prepared pan. Spread jam over mixture.

4. Whisk remaining eggs and sugar together in a bowl. Stir in coconuts. Sprinkle mixture over jam. Bake for 35 to 40 minutes or until light golden. Cool in pan. Cut into pieces. Serve.

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